50 mins
Crispy Bacon Smashed Potatoes
Recipe by Graham
Crispy Bacon Smashed Potatoes has about the simplest ingredient list on this site! Add to that the fact that this is a mostly "make-ahead" technique, these delicious crispy bacon potatoes are perfect for snacks, parties or simply served with Sunday dinner as a side dish with Roast Chicken or Meatloaf. Garnished with a bit of sour cream and chives, they make a nice starter too! Or try them with a huge scallop on top and you will be amazed as well.
Crisp Potato Cakes with Goats Cheese and Caviar 
Crispy Bacon Spuds with Cream & Parmesan Ingredients for Crispy Bacon Smashed Potatoes
Currently displaying quantities in US Imperial Measurements
How to Cook Crispy Bacon Smashed Potatoes
- Place the potatoes in a large saucepan and cover with at least 2" (5cm) of salted water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer (about 25-30 minutes). Make sure they are cooked through but don’t overcook.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water and let them drain and sit for just a minute or two on the dishtowels.- Fold another dishtowel into quarters, and using it as a cover, gently press down on each potato with the palm of your hand to flatten it to a thickness of about ½" (1cm). Repeat with all the potatoes and don't worry if some break apart a bit; you can still use them. Transfer the flattened potatoes to a plate let them cool to room temperature.
- Wrap a rasher of smoked streaky bacon (side bacon) round each potato and drizzle (or brush) a very small amount of olive oil over both sides. Heat a large frying pan or skillet and place the potatoes (in batches if necessary) into the pan. Fry over a medium heat until the bacon is browned and the edges of the potatoes begin to crisp then flip the potatoes gently with a spatula or tongs and fry the other sides. Serve hot.
GRAHAM'S HOT TIP:
If you're planning ahead, you can boil and flatten the potatoes up to 8 hours ahead. Let potatoes cool completely, and store them (covered) in the fridge. Then all you have to do at the last minute is add the bacon, coat with oil and fry.
Reviews of Crispy Bacon Smashed Potatoes
 December 31 2014Comfort food gone wild! My lot like it when I add cheese (usually Cheddar). I grate it and load each potato after having crushed them. Stick them under the grill for a few minutes to melt the cheese, then wrap them in bacon and finish them off in the normal way. How can anybody not like potato, bacon and cheese??? marie-danielle (2 reviews) |
 May 30 2014These are everything potatoes should be: crisp-skinned yet pillowy, (particularly when sprinkled with a generous amount of salty parmesan!!). They require no laborious peeling and are much easier to prepare than french fries. My family rave over them. katepaint (5 reviews) |
February 16 2014 Side dishes have never been my forte! They are always the last thing I think about when I am preparing a meal. I had a big bag of red potatoes I needed to use in my pantry and whipped these smashed potatoes up so easily. They were our favorite part of our dinner! Now I am instructed to do them often! jillB (3 reviews) |
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| November 26 2013 Better than good - think next time will use twice the amount of bacon. Bacon gives it a nice flavor but then again, does it not always???? saxon (6 reviews) |
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